Join Dr. David Acheson (President and CEO, The Acheson Group) as discusses key strategies in controlling supply chain risks and shares his insights on how to reduce gaps in your supply chain.
Join Dr. David Acheson (President and CEO, The Acheson Group) as discusses key strategies in controlling supply chain risks and shares his insights on how to reduce gaps in your supply chain.
Join Scott Zimmerman, M.Sc., CP-FS (Founder & CEO, Safe Quality Seafood Associates, LLC), as he discusses best practices for producing safe, high-quality seafood, and the critical points in production that in the long-term, benefit from digitization of operational data.
Join Melanie Neumann (President of Neumann Risk Services, LLC and Executive Vice President of Matrix Sciences) as she provides insight into the current and emerging risk landscape.
Join allergen expert Paul Valder (President and CEO, Allergen Control Group) provides an overview of ‘Start Clean, Stay Clean” best practices and standards for safely managing gluten from on-farm growers to post-farm ingredient suppliers and manufacturers.
Jjoin food safety researcher Douglas Marshall, PhD, CFS (Chief Scientific Officer with Eurofins Microbiology Laboratories, Inc.) as he discusses an approach to zone 1 testing that recommends testing non-direct-contact surfaces simultaneously for pathogens and indicators.
Food safety culture is no longer a luxury or a side project: it’s a priority that helps companies avoid food safety (& people safety) accidents. Lone Jespersen cleverly uses industry case studies to teach us how to become cultural change-makers and master the 1 thing that holds most of us back.
Join Daniel Campos (Managing Partner, London Consulting Group), as he leads a discussion on best practices for implementing operational performance improvement projects that help companies quantify areas where they can enhance revenue, reduce costs, and increase profits.
Robert Peebles, Director of Food Safety at Chelan Fruit, explains how his team was able to successfully transition its entire food safety program to a paperless system, creating meaningful results for their business.
Join Mark Salimbene (Senior Director of Food Safety & Quality Manufacturing, Albertsons Companies) to learn how they successfully implemented SafetyChain Software in 18 food processing facilities across the country.
Join special guest Rod Wheeler, CEO of The Global Food Defense Institute, as he clarifies FSMA’s Intentional Adulteration rule requirements, and serves up tools that help large food manufacturers and processors identify their vulnerabilities easily — in two days or less.
Steve Hartley of Matrix Control Systems sheds light on production strategies and data management practices that drive profitability among forward-thinking food manufacturers.
Jeff Chilton, VP of Consulting at Alchemy Systems — a nationally-recognized expert in plant management, shares insights and best practices for food companies of any size to improve how they use KPIs when optimizing their operations.
If measured the right way, OEE can improve the quality, productivity, and profitability of your entire plant. Daniel Campos from London Consulting Group sheds light on how to measure Overall Equipment Effectiveness in food companies, with practical steps to implement modern OEE methods.
Protein processors, particularly those with foreign suppliers, face the challenge of managing supplier compliance. Learn how a key player in the global frozen seafood industry created an effective technology strategy to improve compliance, simplify audits and solve their supplier challenges.
Get the most critical updates on regulations for CBDs and hemp use in edibles, beverages, and nutritional supplements from Eric Edmunds, JD, of The Acheson Group.
Travis Cox from Inductive Automation delivers practical advice and clear steps to food and beverage companies wanting to digitize their plants.
From global pressures, blockchains, and labor challenges to never-ending legislation changes, Jennifer van de Ligt, Ph.D., reminds us that today’s food safety leaders have to do more than keep up - they have to ramp up.
Change-Maker expert Lone Jespersen, Ph.D., teaches us how to permanently engrain a new set of food safety beliefs into our company culture that translates into measurable reductions of accidents, rework, and recalls.
